Saturday, March 27, 2021

Roasted Orange Salmon With Caper Sauce

Cindy wanted to cook fish for her meal this week and I sent her my saved recipe from Chef Lea Ann to look over.  Since it has some of our favorite items – salmon, capers, sauce – I thought she might want to consider this recipe forSuper Easy Oven Roasted Orange Salmon With Caper Sauce and she immediately said yes to it.  Since we used more fish than Lea Ann, Cindy doubled the sauce amount to get the recipe below.  The original recipe and more pics like this one can be found on Lea Ann’s Cooking On The Ranch blog by clicking on the above link.

Roasted Orange Salmon With Caper SauceAdapted from Cooking On The Ranch


4 Tablespoons extra-virgin olive oil plus more for the baking sheet

2¾ pounds salmon fillets

2 Tablespoon orange zest finely grated

2 teaspoon kosher salt

Freshly ground black pepper

1½ Cup plain Greek Yogurt

4 Tablespoons Cilantro fine chopped, or parsley

3 Tablespoons capers drained, rinsed, and chopped

2 Tablespoons fresh orange juice


1. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.  The two toward the left are Coho and the other is King.  We cooked the large pieces so each of us could sample both kinds.

2. Arrange the salmon skin side down on the baking sheet, drizzle with 2 Tbs. of the olive oil, and sprinkle with 2 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.

3. Combine the yogurt in a small bowl with the remaining 2 T, of olive oil, 1 t. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.

4. Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.

The Verdict:

As you can see from the above pics, we more than drizzled on the sauce which I really liked even though Cindy used parsley by mistake.  I thought the dish was very good and would like to try it again with cilantro.  We sided the fish with a salad and pearl cous-cous which I had never eaten but really liked – it just became a pantry stable.  Thanks Cindy and LA for another fine meal.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


3/24/21 meal date


  1. looks delicious and I can't ever have enough recipes using orange love this! Parsley is a great mistake BTW~

  2. Larry, That is a great looking meal! We both like salmon but we almost never cook it...just order it out. Call it a fish cooking phobia! Stay Safe and Take Care, Big Daddy Dave

  3. The whole meal looks terrific. I'm glad the sauce tasted good with parsley but I bet it would also be tasty with cilantro.

  4. I'm so glad you tried this recipe and especially glad you liked it. And really glad you're a new fan of pearl couscous. We love it. You can find boxes of it that come with seasoning packets - we like those too. As always thanks for that shout out!

  5. Looks delicious to me. We eat salmon frequently and this is a good recipe to try. I like Cindy's version with parsley though. Great sauce for sure, never would've combined orange flavor with salmon, sounds good! Be safe.

  6. We love capers too! This sounds like a delicious recipe for salmon and I'd like to try grilling it. The sauce is the main thing :)


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